Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Akachochin
Japanese
  • 33 South Wharf Promenade,
    South Wharf,
    Melbourne, VIC
  • (03) 9245 9900,
    akachochin.com.au
  • Daily noon-9.30pm (limited menu 3pm-6pm)

Akachochin
-37.824285,144.950497

Unlike the tumbleweed territory of Docklands, there's a sunny atmosphere at the CBD-fringe precinct of South Wharf that draws the crowds. They come for the likes of Akachochin, which achieves attractiveness outside (with its waterside aspect), inside (its long marble bar) and on the plate. Ex-Nobu chef Kengo Hiromatsu's inventive, beautifully plated dishes are exemplified by hand-diced kingfish tartare accented with wasabi, miso and sesame oil and accompanied by diaphanous rice-cracker sheets. Wagyu tataki is similarly lively, its marbling sharpened with a citrus-chilli-miso sauce and deep-fried slivers of leek. Saltwater barramundi steamed in chilli ponzu with shimeji mushrooms is more wintry, contrasted with colourful hits of chilli and purple radish leaves. Dessert choices are more limited, but black sesame panna cotta with green tea ice-cream blends voluptuousness and tartness. Service and the drinks list are authentically Japanese.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $8-$19

    M $15-$35

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Kengo Hiromatsu

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